Pop Talk review: 3 heritage restos serve comfort food, nostalgia

American burgers, Middle Eastern kebabs, Korean kimchi, and Japanese ramen are tasty and filling. But sometimes you just want the familiar goodness of a traditional Filipino meal – in the setting of a traditional Filipino home.

"Pop Talk" host Tonipet Gaba, celebrity foodie Maxene Magalona, Chef Tristan Encarnacion, and food blogger Roni Flores dined in three ancestral houses that have been converted by their owners into restaurants. These restaurants’ menus and ambiance evoke the nostalgia of a home cooked meal in your grandmother’s house.



Patio Vera
70 Gen. F. Santos St., Calumpang, Marikina City
P200 to P400

Patio Vera was established in the ancestral home of the Caballes clan, a family of Marikina shoemakers. Former shoe designer and restaurant co-owner Dennis Caballes said that Patio Vera is the fulfillment of his mother Vera’s long-held dream to have a family-owned restaurant.

"Makikita n'yo hindi lang kayo basta kumakain… Minsan there's a free tour 'pag nandyan kami so mafi-feel n'yo yung hospitality pa rin ng mga taong nakatira pa rin dito," said Dennis.

Patio Vera looks unassuming from the outside, but its unique interiors tell a story. Family memorabilia like framed baby dresses and giant vases decorate the walls. Each space within the restaurant is uniquely designed, giving diners an experience of visual variety.

"Everything in this place is Instagram-friendly!" Maxene exclaimed. "Na-maximize niya yung potential ng bahay by designing it differently per section of the house."

The reviewers also agree that Patio Vera's delicious Filipino and Spanish meals give justice to the resto's beauty. Their most popular dishes include the Dinamita, which is made of stuffed chorizo, cheese, and jalapeño, the Longganisa Carbonara, a localized version of the classic pasta dish, and the Menudo de Meya, a menudo dish that uses achuete instead of tomato sauce. Their best seller, however, is the paella.

Food blogger Roni explained why the paella dish was her favorite: "It's very flavorful at makikita mo na 'yung nag-prepare talagang nilagay niya lahat ng ingredients na dapat nasa paella."

Maxene, on the other hand, admitted that many of the dishes were new to her. "These were first times for me but, surprisingly, I loved them so much."

Final verdict: 9 pop points



Guevarra's
P. Guevarra St. Corner Argon St. Addition Hills, San Juan
Weekend buffet: P399, weekend buffet: P599

Guevarra's is an eat-all-you-can Filipino buffet restaurant in a 1920s heritage house. The establishment is run by none other than Filipino food experts Chef Roland and Chef Jackie Laudico.

"Most of the house is still very original," Chef Jackie shared. The halls and function rooms of the restaurant are named after prominent Filipino heroes and statesmen.

Every day, an average of 50 to 60 dishes are served on the resto's buffet table. The selection includes Sisig Baskets, tapa, the all-time favorite Angus Beef kare-kare, and more. "Para kang pumasok sa bahay ng lola mo," Chef Roland explained. "Parang napaka-enggrandeng handaan."

The dishes in this grand feast did not fall short of expectations. "It's been such a long time since I last had really good Filipino food and definitely sa Guevarra's, talagang they hit it. They nailed it. They nailed Filipino cuisine," Maxene remarked. "This is the first time that I've been to a buffet na lahat masarap."

Final verdict: 9 pop points



Vieux Chalet
Taktak Road, Brgy. Sta. Cruz, Antipolo City
P200 to P900

Swiss expat and businessman Tony Hassig and his wife Susan Hassig believe that to be successful, you must do something you love. This same philosophy lead them to turn their simple wooden house into a restaurant back in 1984. Twenty years later, Vieux Chalet, or "old house" in French, is a comfortable dining place complete with a souvenir shop, spa, swimming pool, and inn.

Most of Vieux Chalet's home cooked European dishes like pizza are made from freshly-made ingredients or Susan Hassig's homegrown vegetables. Chef Tristan particularly loved how fresh everything tasted. "Gusto ko 'yung lumalabas ‘yung flavors ng dish. For others, it's a bit pricey, pero kung lumalabas naman 'yun sa pagkain."

"I always admire restaurants who produce their own ingredients," Roni added. "It's really worth the long drive."

Final verdict: 9 pop points

— Lara Gonzales/PF, GMA News
Photos by Tonipet Gaba

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